“Birthday cake” can be an intimidating pair of words: The pressure to create a showstopper feels baked into them. However, that doesn’t have to be the case. With this recipe, you simply tinker with store-bought chocolate cake mix to create a taller-than-average cake that you cut in half across the middle rather than having to bake two separate layers. While the cake bakes, stir together an easy strawberry buttercream to tie this decadent summery treat together.
Substitution Tip: Don’t have fresh strawberries? Frozen work, too. Just microwave for 30 seconds and then mash with a fork.
This dish contains the following allergens: Wheat, Milk/Dairy, Eggs
Cooking mode
Step-by-step instruction without your screen going to sleep
900ml
water, divided
Nonstick cooking spray
4 tablespoons
all-purpose flour, divided
1 (454g) box
chocolate cake mix
2
large eggs plus 2 egg whites
120ml
canola oil or vegetable oil
340g
unsalted butter, at room temperature
480g
powdered sugar
1 teaspoon
pure vanilla extract
400g
very ripe strawberries, stemmed and smashed with a fork
3 3/4 cups
water, divided
Nonstick cooking spray
4 tablespoons
all-purpose flour, divided
1 (16-ounce) box
chocolate cake mix
2
large eggs plus 2 egg whites
1/2 cup
canola oil or vegetable oil
3 sticks (11/2 cups)
unsalted butter, at room temperature
4 cups
powdered sugar
1 teaspoon
pure vanilla extract
2 cups
very ripe strawberries, stemmed and smashed with a fork
Utensils
2 Large Bowls
Stand or Hand Mixer
Step 1
Pour 3 cups of water into the pot. Spray the bottom of the Multi-Purpose Pan with cooking spray and dust with2 tablespoons of flour.
Step 2
Combine the cake mix and the remaining 2 tablespoons of flour in a large bowl and mix thoroughly. In a separate large bowl, stir together the eggs and egg whites, the remaining 3/4 cup of water, and the oil until combined.
Step 3
Slowly add the dry ingredients to the wet and stir just until combined. Pour the batter into the prepared pan.
Step 4
Place the pan on the bottom layer of the Deluxe Reversible Rack in the lower position, then place the rack in the pot.
Step 5
Close the lid and move the slider to STEAMCRISP. Select STEAM & BAKE, set the temperature to 285°F, and set the time to 25 minutes. Press START/STOP to begin cooking (PrE will display for about 20 minutes as the unit steams, then the timer will start counting down).
Step 6
While the cake is baking, prepare the frosting. Put the butter in a large bowl. Using a hand or stand mixer on medium speed, cream the butter on high speed for 30 seconds. Gradually add the powdered sugar and vanilla. Once the frosting has come together, beat in the strawberries.
Step 7
When cooking is complete, check for doneness by inserting a wooden toothpick into the middle of the cake. If it comes out clean, remove the rack with the pan. If the toothpick comes out with moist crumbs stuck to it, bake for 5 more minutes or until the toothpick comes out clean
Step 8
Remove the pan from the pot. Rest the pan on the counter and let cool for at least 1 hour.
Step 9
Once the cake has cooled, flip the cake onto a plate, and use a serrated knife to slice it in half horizontally to create two layers. Place the bottom cake layer on a plate, cut-side up, and evenly cover with half the frosting. Placethe second layer on top of the first, cut-side down, and frost the top and sides of the cake. Serve and enjoy.
Pour 3 cups of water into the pot. Spray the bottom of the Multi-Purpose Pan with cooking spray and dust with2 tablespoons of flour.
900ml
water, divided
Nonstick cooking spray
4 tablespoons
all-purpose flour, divided
1 (454g) box
chocolate cake mix
2
large eggs plus 2 egg whites
120ml
canola oil or vegetable oil
340g
unsalted butter, at room temperature
480g
powdered sugar
1 teaspoon
pure vanilla extract
400g
very ripe strawberries, stemmed and smashed with a fork
3 3/4 cups
water, divided
Nonstick cooking spray
4 tablespoons
all-purpose flour, divided
1 (16-ounce) box
chocolate cake mix
2
large eggs plus 2 egg whites
1/2 cup
canola oil or vegetable oil
3 sticks (11/2 cups)
unsalted butter, at room temperature
4 cups
powdered sugar
1 teaspoon
pure vanilla extract
2 cups
very ripe strawberries, stemmed and smashed with a fork
Step 2 of 9
Combine the cake mix and the remaining 2 tablespoons of flour in a large bowl and mix thoroughly. In a separate large bowl, stir together the eggs and egg whites, the remaining 3/4 cup of water, and the oil until combined.
900ml
water, divided
Nonstick cooking spray
4 tablespoons
all-purpose flour, divided
1 (454g) box
chocolate cake mix
2
large eggs plus 2 egg whites
120ml
canola oil or vegetable oil
340g
unsalted butter, at room temperature
480g
powdered sugar
1 teaspoon
pure vanilla extract
400g
very ripe strawberries, stemmed and smashed with a fork
3 3/4 cups
water, divided
Nonstick cooking spray
4 tablespoons
all-purpose flour, divided
1 (16-ounce) box
chocolate cake mix
2
large eggs plus 2 egg whites
1/2 cup
canola oil or vegetable oil
3 sticks (11/2 cups)
unsalted butter, at room temperature
4 cups
powdered sugar
1 teaspoon
pure vanilla extract
2 cups
very ripe strawberries, stemmed and smashed with a fork
Step 3 of 9
Slowly add the dry ingredients to the wet and stir just until combined. Pour the batter into the prepared pan.
900ml
water, divided
Nonstick cooking spray
4 tablespoons
all-purpose flour, divided
1 (454g) box
chocolate cake mix
2
large eggs plus 2 egg whites
120ml
canola oil or vegetable oil
340g
unsalted butter, at room temperature
480g
powdered sugar
1 teaspoon
pure vanilla extract
400g
very ripe strawberries, stemmed and smashed with a fork
3 3/4 cups
water, divided
Nonstick cooking spray
4 tablespoons
all-purpose flour, divided
1 (16-ounce) box
chocolate cake mix
2
large eggs plus 2 egg whites
1/2 cup
canola oil or vegetable oil
3 sticks (11/2 cups)
unsalted butter, at room temperature
4 cups
powdered sugar
1 teaspoon
pure vanilla extract
2 cups
very ripe strawberries, stemmed and smashed with a fork
Step 4 of 9
Place the pan on the bottom layer of the Deluxe Reversible Rack in the lower position, then place the rack in the pot.
900ml
water, divided
Nonstick cooking spray
4 tablespoons
all-purpose flour, divided
1 (454g) box
chocolate cake mix
2
large eggs plus 2 egg whites
120ml
canola oil or vegetable oil
340g
unsalted butter, at room temperature
480g
powdered sugar
1 teaspoon
pure vanilla extract
400g
very ripe strawberries, stemmed and smashed with a fork
3 3/4 cups
water, divided
Nonstick cooking spray
4 tablespoons
all-purpose flour, divided
1 (16-ounce) box
chocolate cake mix
2
large eggs plus 2 egg whites
1/2 cup
canola oil or vegetable oil
3 sticks (11/2 cups)
unsalted butter, at room temperature
4 cups
powdered sugar
1 teaspoon
pure vanilla extract
2 cups
very ripe strawberries, stemmed and smashed with a fork
Step 5 of 9
Close the lid and move the slider to STEAMCRISP. Select STEAM & BAKE, set the temperature to 285°F, and set the time to 25 minutes. Press START/STOP to begin cooking (PrE will display for about 20 minutes as the unit steams, then the timer will start counting down).
900ml
water, divided
Nonstick cooking spray
4 tablespoons
all-purpose flour, divided
1 (454g) box
chocolate cake mix
2
large eggs plus 2 egg whites
120ml
canola oil or vegetable oil
340g
unsalted butter, at room temperature
480g
powdered sugar
1 teaspoon
pure vanilla extract
400g
very ripe strawberries, stemmed and smashed with a fork
3 3/4 cups
water, divided
Nonstick cooking spray
4 tablespoons
all-purpose flour, divided
1 (16-ounce) box
chocolate cake mix
2
large eggs plus 2 egg whites
1/2 cup
canola oil or vegetable oil
3 sticks (11/2 cups)
unsalted butter, at room temperature
4 cups
powdered sugar
1 teaspoon
pure vanilla extract
2 cups
very ripe strawberries, stemmed and smashed with a fork
Step 6 of 9
While the cake is baking, prepare the frosting. Put the butter in a large bowl. Using a hand or stand mixer on medium speed, cream the butter on high speed for 30 seconds. Gradually add the powdered sugar and vanilla. Once the frosting has come together, beat in the strawberries.
900ml
water, divided
Nonstick cooking spray
4 tablespoons
all-purpose flour, divided
1 (454g) box
chocolate cake mix
2
large eggs plus 2 egg whites
120ml
canola oil or vegetable oil
340g
unsalted butter, at room temperature
480g
powdered sugar
1 teaspoon
pure vanilla extract
400g
very ripe strawberries, stemmed and smashed with a fork
3 3/4 cups
water, divided
Nonstick cooking spray
4 tablespoons
all-purpose flour, divided
1 (16-ounce) box
chocolate cake mix
2
large eggs plus 2 egg whites
1/2 cup
canola oil or vegetable oil
3 sticks (11/2 cups)
unsalted butter, at room temperature
4 cups
powdered sugar
1 teaspoon
pure vanilla extract
2 cups
very ripe strawberries, stemmed and smashed with a fork
Step 7 of 9
When cooking is complete, check for doneness by inserting a wooden toothpick into the middle of the cake. If it comes out clean, remove the rack with the pan. If the toothpick comes out with moist crumbs stuck to it, bake for 5 more minutes or until the toothpick comes out clean
900ml
water, divided
Nonstick cooking spray
4 tablespoons
all-purpose flour, divided
1 (454g) box
chocolate cake mix
2
large eggs plus 2 egg whites
120ml
canola oil or vegetable oil
340g
unsalted butter, at room temperature
480g
powdered sugar
1 teaspoon
pure vanilla extract
400g
very ripe strawberries, stemmed and smashed with a fork
3 3/4 cups
water, divided
Nonstick cooking spray
4 tablespoons
all-purpose flour, divided
1 (16-ounce) box
chocolate cake mix
2
large eggs plus 2 egg whites
1/2 cup
canola oil or vegetable oil
3 sticks (11/2 cups)
unsalted butter, at room temperature
4 cups
powdered sugar
1 teaspoon
pure vanilla extract
2 cups
very ripe strawberries, stemmed and smashed with a fork
Step 8 of 9
Remove the pan from the pot. Rest the pan on the counter and let cool for at least 1 hour.
900ml
water, divided
Nonstick cooking spray
4 tablespoons
all-purpose flour, divided
1 (454g) box
chocolate cake mix
2
large eggs plus 2 egg whites
120ml
canola oil or vegetable oil
340g
unsalted butter, at room temperature
480g
powdered sugar
1 teaspoon
pure vanilla extract
400g
very ripe strawberries, stemmed and smashed with a fork
3 3/4 cups
water, divided
Nonstick cooking spray
4 tablespoons
all-purpose flour, divided
1 (16-ounce) box
chocolate cake mix
2
large eggs plus 2 egg whites
1/2 cup
canola oil or vegetable oil
3 sticks (11/2 cups)
unsalted butter, at room temperature
4 cups
powdered sugar
1 teaspoon
pure vanilla extract
2 cups
very ripe strawberries, stemmed and smashed with a fork
Step 9 of 9
Once the cake has cooled, flip the cake onto a plate, and use a serrated knife to slice it in half horizontally to create two layers. Place the bottom cake layer on a plate, cut-side up, and evenly cover with half the frosting. Placethe second layer on top of the first, cut-side down, and frost the top and sides of the cake. Serve and enjoy.
900ml
water, divided
Nonstick cooking spray
4 tablespoons
all-purpose flour, divided
1 (454g) box
chocolate cake mix
2
large eggs plus 2 egg whites
120ml
canola oil or vegetable oil
340g
unsalted butter, at room temperature
480g
powdered sugar
1 teaspoon
pure vanilla extract
400g
very ripe strawberries, stemmed and smashed with a fork
3 3/4 cups
water, divided
Nonstick cooking spray
4 tablespoons
all-purpose flour, divided
1 (16-ounce) box
chocolate cake mix
2
large eggs plus 2 egg whites
1/2 cup
canola oil or vegetable oil
3 sticks (11/2 cups)
unsalted butter, at room temperature
4 cups
powdered sugar
1 teaspoon
pure vanilla extract
2 cups
very ripe strawberries, stemmed and smashed with a fork
